Restaurant Analytics Jobs (NOW HIRING)

General Manager - Applebee’s

Thrive Restaurant Group is a family-owned restaurant company that’s been in business for over 50 years, and we’re looking for the next member of our family. We are committed to making a difference in the lives of the people we serve and the communities in which we live. If you want to work in a fun family atmosphere and are interested in learning business, leadership, and hospitality, this is the place for you.

In Applebee’s, we’re known as Legacy Apple. Applebee’s has become synonymous with the neighborhood, which inspires us to be a good neighbor in the communities we serve, not just a great place to eat. Whether we’re helping save a high school prom, or raising money for children battling cancer, we’ve given over $5 million to strengthen the lives and relationships in our communities. Our guiding value is “Be a Good Neighbor”.

Role: General Manager

Invitation: To make a difference by loving people through the creation of a work environment that helps people become their natural best selves. As GM, you are responsible for selecting, developing, and leading a team of people that care for each other and who create an outstanding guest experience resulting in a financially and culturally, healthy business. (Leadership x People x Guest = Health)

Principal Responsibilities and Duties

      Lead and oversee all aspects of the restaurant operation

      Recruit, lead and develop the management team, equipping them to recruit, lead and develop their teams

      Organize and direct development programs for managers

      Achieve operational, cultural and financial objectives

      Provide and ensure friendly and efficient guest service

      Direct activities of all restaurant managers, supervisors, and employees

      Actively lead by providing vision, coaching, and feedback

      Foster team cohesiveness and positive team working environment

      Coach to production, productivity, quality, and guest-service goals and standards

      Identify performance and cultural trends and actively implement change when needed

      Meet restaurant financial objectives by meeting budget, forecasting, productivity standards, variance targets; initiating corrective actions where needed

      Enhance restaurant reputation by accepting ownership for creativity and innovation, seeking opportunities to add value and make a difference

      Review work procedures and operational problems to determine ways to improve service, performance, or safety

      Manage Profit and Loss through active decision making

      Analyze data to inform operational decisions or activities

      Manage expenses of the restaurant to budget

      Ensure proper scheduling of employees

      Evaluate employee performance

      Manage Human Resource function of the restaurant, including compliance with company, state and federal regulations

      Resolve personnel problems including, but not limited to issues such as tardiness, cell phones, language, attitude, dress code, etc.

      Ensure proper investigation and resolution of customer complaints regarding food quality, service, or accommodations

      Ensure proper investigation and resolution of employee complaints regarding discrimination, harassment, bullying, and retaliation

      Ensure cleanliness and sanitation

      Ensure compliance with all health, safety and hygiene standards and policies

      Ensure compliance with all security procedures

      Ensure compliance with all alcoholic beverage regulations

      Direct facility maintenance or repair activities

      Learn and train about restaurant management by updating job knowledge through participation in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations

      Other duties as assigned

Key Strengths and Competencies

      People-first Orientation

      Developing Leaders (present/future)

      Guest Service

      Interpersonal Influence

      Problem Solving/Decision Making

      Execution of Brand Mindsets and Standards

      Leading by Example

      Operations Knowledge and Analysis

      Planning, Executing and Results Orientation

      Managing Performance

      Staffing and Development

      Managing Relationships

      Passion for Serving Others

      Integrity and Personal Ownership

      Self Management

Required Qualifications

      High School Diploma

      No minimum level of professional certification

      No minimum level of technical knowledge

      Previous general management experience in a casual dining restaurant

      Minimum one (1) years of experience as a general manager

      Able to make decisions

      Able to identify and resolve problems

      Able to guide, direct, and motivate staff

      Able to plan and prioritize tasks

      Able to teach and train staff

      Able to monitor processes, materials, and resources

      Able to perform administrative tasks using software and technology

      Knowledge of personnel practices and regulations

      Knowledge of food safety and sanitation practices and regulations

      Able to deal with confidential information and/or issues using discretion and good judgment

 Working Conditions and Physical Requirements

      Able to work and verbally communicate effectively with other team members

      Able to engage the public in a positive manner

      Able and willing to work with others as a team

      Able to reach and bend and frequently lift up to 50 pounds

      Able to exert fast-paced mobility between the dining room and kitchen for periods of up to 12 hours in length

      Able to work in a standing position for long periods of up to 12 hours in length

      Able to perform repetitive tasks with little or no break

      Able to perform physical activities that require considerable use of your arms and legs and moving your whole body such as climbing, lifting, balancing, walking, stooping, and handling of materials

      Able to work flexible schedules including evenings and weekends

      Able to travel at quarterly intervals to required management meetings and or training sessions

Key Performance Indicators

      Your Own Leadership Health/Effectiveness

      Store Management Team Health/Effectiveness

      Overall Health of the Restaurant Culture

      Profit from Operations

      Sales Growth

      SPA Results

      FSE Results

      EBITDA

      Overall Restuarant Profitability

Direct Reports: Assistant General Manager, Kitchen Manager, Hospitality Manager, All employees when the immediate supervisor is not on the premises